Jumbo Asparagus

Jumbo Asparagus
Poached Farm Fresh Organic Egg
Black Truffle and French Butter Hollandaise

 

 

 

 

 

 

 

 

Grilled Tenderloin of Beef

Grilled Beef Tenderloin
Cèpe O’Brian Potatoes
Foie Gras Hollandaise

Buttermilk Roast Chicken
Creamed Spinach with
Foie Gras Pan Gravy

Wild Mushroom and Organic Stone Ground Polenta

 Wild Mushrooms and Organic
Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Watercress

COMPOUND CLASSICS

Sweetbreads & Foie Gras
Cėpes, Cayenne and Spanish Sherry  18
 
Salad of Endives and Tart Apples
Tossed with Maytag Bleu Cheese and Walnut Oil  13

 

Tuna Tartare topped with Osetra Caviar

and Preserved Lemon  16

 *         *         *

 FIRST COURSES

 Made to order Kabocha Squash Soup
Black Truffle Relish and Brussel Sprout Leaves  13 

Baby Iceberg “Wedge”
Smoked Bacon, Tomato and Stilton Dressing  13

 Fall Vegetable Salad
Farmer’s Market Beets, Shaved Fennel and Radish
Tangerine-Basil Vinaigrette 14

Saltine Crusted Crab Cake
House made Bolillo Roll
Watercress and Smoked Tomato Gastrique  16

 Vermont Quail
Balsamic Vinegar Grilled Chicories
Smoked Bacon Glaze and Fig Jam  18

Organic Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette  13

  

COMPOUND COCKTAILS

 Pear Martini  10
Fresh Pear Puree Shaken
Absolut Vanilla Vodka and Pear Brandy
Served Up with a Slice of Pear

Autumn Sangrita  12
Sauza Silver Tequila
Cointreau, Lime Juice
Splash of Cabernet Sauvignon
Served on the Rocks

To Help Conserve Our Environment’s Resources, We Serve Our Own Filtered Water

Please restrict cellular phone use to front lobby

5.00 split plate charge on any entrée

20% gratuity will be included on parties of 6 or more

 Compound Gift Certificates - So Perfect for any Occasion/
It’s Not Just a Gift…..It’s An Experience
Please Obtain While You are Dining With Us or at Your Convenience Via Our Website

www.compoundrestaurant.com

 
 
COMPOUND CLASSICS

 Buttermilk Roast Chicken
Creamed Spinach with Foie Gras Pan Gravy  26

 

Grilled Beef Tenderloin

Cèpe O’Brian Potatoes
Foie Gras Hollandaise  40

 *         *         *

 MAIN COURSES

Atlantic Salmon
Forest Mushroom Carnaroli Risotto
Parmesan Cheese Crisp  29

 Maine Diver Scallops
Buttered Bok Choy and Wild Mushrooms
Peking Duck Broth  32

Muscovy Duck Breast
 Escarole and Garlic Confit
Dried Cherry, Apricot, Toasted Pecan and Parsley
 Duck Jus  29

Negro Modelo Braised Pork Belly
Spiced Apple Chutney
Fork Crushed Yukon Gold Potatoes  26 

Forever Braised Lamb Shank
Curry Roasted Fall Squash
With Apples and Scallion
Cabernet Braising Reduction  30
 

Wild Mushrooms and
Organic Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Arugula  25

 SIDE DISHES

Creamed or Sautéed Spinach   8 

           Wild Mushrooms  15

Fork Crushed Yukon Potatoes   8

  Crispy Buttermilk Onion Rings  8

 

Menu Created by Chef/Owner Mark Kiffin,
James Beard Foundation’s “Best Chef of the Southwest”

 

Dinner served nightly, Lunch served Monday through Saturday

The Compound Restaurant is available
for private parties of many sizes.

Intimate garden patios, cocktail terrace, private dining rooms for wedding receptions, social affairs
and corporate events accommodating
12 - 250 guests.
Everything from menu selection to wine pairings, floral arrangements to parting gifts
can be custom designed for a memorable occasion.

 

 

Last Updated 02/13/2010
 

 

 

 

 

 

 

 

Water Seared Rare Tuna Salad

 Water Seared Rare Tuna Salad
Avocado, Radish, Mango and Sesame  

Arugula Salad

Arugula Salad
Shaved Raw White Mushroom Carpaccio
Spanish Extra Virgin Olive Oil,
Shaved Parmesan, Sea Salt

Baby Iceberg "Wedge"

Baby Iceberg “Wedge”
Smoked Bacon, Tomato
and Stilton Dressing

 

 

 

 

 

 

 

Atlantic Salmon

Atlantic Salmon
Market Fresh Asparagus, Spring Pea, Golden Beet,
Baby Carrot and Onion
Kumquat Butter Gastric

Seared Alaskan Halibut

Seared Alaskan Halibut
“She” Crab Sauce-Lump Crab Meat
Tomato and Crab Stock
Arugula-Yukon Gold Mash Potatoes

Muscovy Duck Breast

 Muscovy Duck Breast
Sweet Potato-Chorizo Hash
Moroccan Roasted Cara Cara Oranges,
Green Olives and Thyme
Chamomile Honey Duck Jus

Braised Veal Osso Bucco

 Braised Veal Osso Bucco
Pearl Cous Cous with Spring Asparagus,
Peas and Favas
Crispy Corn Meal Crusted Morel Mushrooms
Pinot Noir Braising Reduction